Elena Peñas Pozo-rekin lankidetzan egindako argitalpenak (10)

2021

  1. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

    Frontiers in Plant Science, Vol. 12

  2. Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

    Foods, Vol. 10, Núm. 12

  3. Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients

    Foods, Vol. 10, Núm. 1, pp. 1-21

2020

  1. Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

    Foods, Vol. 9, Núm. 6

  2. Enzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran

    Antioxidants, Vol. 9, Núm. 10, pp. 1-22

  3. Salvado de trigo para el desarrollo de ingredientes funcionales dirigidos a pacientes oncohematológicos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 518, pp. 22-24

  4. Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat

    Antioxidants, Vol. 9, Núm. 5

  5. Sprouted barley flour as a nutritious and functional ingredient

    Foods, Vol. 9, Núm. 3

2018

  1. Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome

    Journal of Functional Foods, Vol. 46, pp. 185-194

  2. Potential usefulness of a wakame/carob functional snack for the treatment of several aspects of metabolic syndrome: From in vitro to in vivo studies

    Marine Drugs, Vol. 16, Núm. 12